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Ginger Pomegranate Muffins

By Ellen Gutman Chenaux

This recipe was originally posted in September 2009, when Ellen wrote – The first pomegranates of the season have arrived! To celebrate their arrival, I served Ginger Pomegranate Muffins — an interesting combination of crunches — and the guests raved. If my guests loved them this morning, I’m sure you will also.
[There are so many blobs of sugar, butter, and flour on my recipe, I no longer know the original source.]

Servings: Makes 12 muffins

Ingredients:

  • 1 cup milk
  • 1 large egg
  • 4 tablespoons butter, melted and slightly cooled
  • 1 teaspoon vanilla
  • 2 cups unbleached all-purpose flour
  • 2/3 cup sugar plus 1 tablespoon
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup chopped crystallized ginger
  • 1 teaspoon lemon zest
  • 1 1/4 cups pomegranate seeds

Instructions:

  1. Preheat oven to 425F. Grease 12 muffin cups.

  2. Combine the ginger, zest, and pomegranate seeds together and set aside.

    Mix together the flour, 2/3 cup sugar, baking powder, and salt. Add the ginger, zest, and seeds to the flour mixture and stir. Blend the milk, egg, and butter and add to the flour-ginger mixture, stirring until just moistened.

  3. Spoon the batter into the muffin cups, filling the cups close to the rim.
    Sprinkle the tablespoon of sugar on the top.
    Bake for 15-20 minutes.

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